Monday, May 16, 2011

Monday Monday !

I have a few new jewelry listings on Etsy today!

For the Herb Of The Day, I`ve chosen Bee Balm.

Bee Balm, also known as bergamot is edible and medicinal, the entire plant above ground is edible used as a pot herb, and it is also used as a flavoring in cooked foods. The flowers make an attractive edible garnish in salads. The plant is noted for its fragrance, and is a source of oil of thyme. The fresh or dried leaves are brewed into a refreshing aromatic and medicinal tea. An infusion of young Bee Balm leaves used to form a common beverage in many parts of the United States.

Bee balm is very aromatic and has a spicy, citrus-like scent. There are many different varieties with a range of flower colors including white, red, pink, and purple. The flowers can be single or double, and often a smaller flower will form at the top of a larger one. Bumblebees, butterflies, and hummingbirds love the tubular flowers, although honey bees are unable to reach the nectar.

I also found this recipe for 
Hummingbird Bread
from the Sage Cottage Herb Garden Cookbook

 by Dorry Baird Norris

1 package dry yeast
 1/4 cup warm water
 2 tbls. margarine 
1/2 tsp. honey 
4 cups flour
 1 cup bee balm flowers (the outer soft petals) 
1 cup water at room temperature 1 egg, slightly beaten

Dissolve yeast in warm water in mixing bowl. Add margarine and honey; mix thoroughly. Add flour and flower petals alternately with water; beat down after each addition. Knead the last of the flour/flowers mixture into the dough by hand.
Shape into a ball and place in a greased bowl, turning once to oil all surfaces. Cover with a damp towel; allow to rise in a warm place until doubled in bulk.
Punch dough down; turn onto lightly floured board and knead for 5 minutes. Divide dough in half and shape into two round loaves. Place loaves 4 inches apart on a greased cookie sheet and cover with a damp towel. Allow to rise for 30 minutes. Brush top with beaten egg white and spread more bee balm blossoms that have been dipped in the egg white over top of the bread.
Bake in a preheated 400' F oven for 45-50 minutes, or until loaves are lightly browned.
This bread is best when allowed to rest in the refrigerator overnight. It's crumbly texture makes it difficult to use for sandwiches, but thick slices are delicious when toasted and served with a favorite spread.

Sounds yummy!
Thats All For Now!
As Always
Keep It Clean!

1 comment:

  1. That does sound tastey. I have been following your blog since last wednesday blog hop